Omg yes—comfort in a bowl 🥣🤍
Here’s a creamy tortellini, spinach & chicken soup that’s cozy, rich, and weeknight-friendly.
Creamy Tortellini Spinach & Chicken Soup
Ingredients (serves 4–6)
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 9–12 oz cheese tortellini (fresh or refrigerated)
- 2 cups fresh spinach
- ¼ cup grated Parmesan cheese
Instructions
- Sauté aromatics
Heat oil/butter in a large pot over medium heat.
Cook onion until soft (3–4 min), add garlic for 30 seconds. - Build the soup
Add chicken, broth, Italian seasoning, salt, and pepper.
Bring to a gentle boil. - Cook tortellini
Stir in tortellini and simmer according to package (usually 5–7 min). - Make it creamy
Lower heat and stir in cream and Parmesan.
Simmer 2–3 minutes (don’t boil hard). - Finish
Add spinach and stir until wilted. Taste and adjust seasoning.
Optional upgrades (very worth it)
- 🍄 Add sliced mushrooms with the onion
- 🌶️ Pinch of red pepper flakes
- 🍋 Small squeeze of lemon at the end to brighten
- 🥓 Crispy bacon bits on top (dangerously good)
Tips
- If reheating later, add a splash of broth or cream—tortellini loves to drink soup.
- For lighter version: use milk + cornstarch slurry instead of cream.
Want a slow-cooker, Instant Pot, or extra-thick Olive Garden–style version next?
